Preparation,Quality Evaluation And Application Of Xinjiang Big Fruit Seabuckthorn Instant Fruit Powder

Seabuckthorn is a plant resource with high survival rate,wide adaptability,fast growth,and easy reproduction.It can not only prevent wind and fix sand,but also has the function of conserving water and improving soil.It is widely planted in Xinjiang.Seabuckthorn is rich in a variety of bioactive components and has high nutritional value.However,due to its high water content and difficult storage,a large number of seabuckthorn resources are wasted.In order to solve this problem,improve the quality of the seabuckthorn fruit powder products in the market,and further improve the resource utilization rate of sea buckthorn and enhance the added value of the products,taking Xinjiang big fruit seabuckthorn as the raw material,vacuum freeze-drying technology was used to prepare sea buckthorn instant fruit powder,and a comprehensive quality evaluation and analysis was carried out.On this basis,fillers,sweeteners and other excipients were added to make seabuckthorn fruit powder chewable tablets by direct compression.The main results are as follows:(1)Optimization of processing technology for whole fat and instant fruit powder of large fruit seabuckthornIn this experiment,Xinjiang large fruit sea buckthorn was used as raw material to prepare sea buckthorn whole fat instant fruit powder by vacuum freeze drying.Using solubility as an evaluation index,the processing technology of seabuckthorn whole fat instant fruit powder was optimized through single factor test,Plackett-Burman factor screening test,and response interview.The results showed that the influence of five factors on the solubility of seabuckthorn whole fat instant fruit powder was as follows:emulsifier dosage>emulsion stabilizer dosage>chitosan dosage>material liquid ratio>homogenization time.On this basis,the optimal material liquid ratio and homogenization time were fixed,and the other factors were selected for further optimization.The optimal processing conditions for seabuckthorn whole fat instant fruit powder were that:the addition amount of emulsifier(35%monoglyceride+65%sucrose ester)is 0.8%,the addition amount of emulsification stabilizer(xanthan gum)is 0.3%,the addition amount of chitosan is 4%,the ratio of material to liquid is1∶2,and the homogenization time is120 seconds.Under these conditions,the solubility of sea buckthorn instant fruit powder was 83.24%,the color was bright,the powder was fine,and the liquid was uniform and not layered after adding appropriate amount of warm water to dissolve.It had the unique aroma of sea buckthorn and good flavor,which provided a theoretical basis for the development of sea buckthorn fruit powder products.(2)Nutritional components detection and quality evaluation of seabuckthorn instant powderIn this experiment,the nutritional components of sea buckthorn raw materials and sea buckthorn instant fruit powder were compared,and the antioxidant activity,physical properties,microstructure and microbial indexes of sea buckthorn instant fruit powder were determined.The quality evaluation and analysis of sea buckthorn instant fruit powder were carried out in an all-round way.The results showed that the contents of total acid,protein,fat,Vc,total phenols and total flavonoids decreased in different degrees during the processing.The contents of total acid and total phenols decreased more,the contents of Vc,total flavonoids and fat decreased less,and the contents of total sugar,reducing sugar and polysaccharide increased.Fruit powder had a certain scavenging effect on different free radicals and had good antioxidant activity.The solubility was 96.66 points,the bulk density was 0.24 g/m L,and the angle of repose was 47.34°,indicating that the seabuckthorn instant fruit powder had good solubility.The fruit powder had bright color(L~*=64.48)and high yellowness(b~*=55.94).The particles had a cavity structure,a small particle size(particle size range 0.402～4.688μm),a large specific surface area(1464 m~2/kg),and the microbial indicators met the requirements of the national standard for fruit and vegetable production.(3)Preparation of Seabuckthorn Powder Chewable TabletsBased on previous experiments,in this experiment,seabuckthorn fruit powder was used as raw materials and different adjuncts ware added,using sensory scores as criteria,through single factor tests and response surface tests,to optimize the formulation of seabuckthorn powder chewable tablets,and to evaluate the quality of chewable tablets.The results showed that the optimal formula for Seabuckthorn Chewable Tablets was as follows:the addition amount of microcrystalline cellulose was 26%,the addition amount of D-mannitol was 15%,and the addition amount of sweetener(aspartame:steviol glycoside=1∶1.5)was 1.6%.The sensory score,average tablet weight difference,and hardness of the product were 77.65points,0.45 g,and 261.4 N,respectively,meeting various standards for chewing tablet production.The resulting product has a smooth surface,complete shape,sweet and sour taste,moderate hardness,good chewability,and simple processing technology,suitable for industrial production.